Muhammara Dip

vegan
vegetarian
lactose-free

Preparation Time: 20 minutes

Servings: 5

Meal: Snack

Ingredients

52.96 % fire roasted minced red pepper (IQF)
19.57 % California walnut flour (Size 15)
7.37 % plain breadcrumbs (American)
0.81 % chile pepper flakes (10,000-30,000 SHU)
0.29 % cumin
0.23 % allspice
5.76 % tomato paste (28 °Brix)
3.80 % pomegranate molasses
1.84 % lemon juice concentrate
0.46 % sugar, granulated
0.81 % salt
6.10 % olive oil

Application: Spreads and Sauces

Preparation

Blend together all the ingredients.

The thickness of this product may vary and if needed, water can be added to adjust the viscosity to allow for improved flow through the processing equipment.

For commercial sterility, the pH of this product should be adjusted with lemon juice concentrate to below 4.3.

Processing temperatures will vary based on pH and processing equipment.